Poppy seed cake XX

Ingredients for 1 servings:

• Grind 500 g poppy seeds (blue poppy seeds).
• 100 g desiccated coconut
• 250 g icing sugar, sifted
• 500 g low-fat curd cheese
• 530 g milk
• 3 tbsp cranberries, from the jar
• 100 g buckwheat, ground
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

gluten-free, egg-free, soy-free

Mix the low-fat curd cheese with the milk, pour it into a mixing bowl, add the blue poppy seeds and grind it, stirring occasionally. Briefly brown the desiccated coconut in a dry pan, then place it in a tall container and puree until the fat runs through, then add it to the milk and poppy seed mixture. Sift the icing sugar, mix it with a pinch of salt and the ground buckwheat, then mix well with the dough and finally mix in the cranberries from the jar. Place in a 26 cm ring or springform pan, lined with baking paper, and bake in a cold oven at around 150°C (fan oven) for around 80-90 minutes, use a needle test. Remove the baking paper once it has cooled. The toasted and pureed desiccated coconut replaces the butter for me. My own recipe: The time can be extended by over 30 minutes, depending on how the poppy seed press or mill is working.